Recipe - Potato Skin Soup

1 Onion, chopped
4 tablespoon Butter
4 cup Stock made from chicken or
beef bones or bouillon
Cubes
Light cream if necessary
Parsley or chives to garnish
* Wash the potatoes
carefully and peel, not too
thinly.
Put the peeled potatoes in
cold water and reserve for
Other uses.

The peelings from 2 pounds of potatoes *

Cook the chopped onion and potato skins in the butter until they are
tender. Add the stock; bring to a boil.

Remove the soup from the stove and blend on high speed. Reheat, adding
light cream if it is too thick. Serve sprinkled with parsley or chives. On
special occasions, try a teaspoon of chopped walnuts sprinkled over the
soup instead of the parsley or chives.

Serves four.

[THE EVENING SUN: October 31, 1990]

Posted by Fred Peters.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini